Coconut Macaroons

May 19, 2009 – 5:33 pm

Shaun and I were in the mood for a sweet tonight, and I had a bag of coconut lying about, so I dug through my cookbooks to find a macaroon recipe that I could make without going to the store. Joy of Cooking came through with a recipe I could throw together. The original recipe calls for using a measuring tablespoon to form the cookies, but I wanted larger ones and used my trusty Oxo medium cookie scoop. I also love vanilla and tend to overfill my measuring spoon, so I used closer to 2 tsp. Shaun really liked these. I felt like there was something missing, but I’m not sure what. Maybe the ground almond that Nigella’s recipe called for…

Coconut Macaroons
Makes 15 medium sized cookies

⅔ cup sweetened condensed milk
1 large egg white
2 tsp vanilla
⅛ tsp salt
3½ cups flaked sweetened coconut

Preheat the oven to 325 degrees F.

Mix together the sweetened condensed milk, egg white, vanilla, and salt until smooth and well blended. Stir in the coconut to combine.

Drop the batter by large tablespoonfuls (or use a cookie scoop) onto a parchment lined baking sheet, about 2 inches apart. Slightly flatten each dome. Bake for 20-25 minutes or until nicely browned.

Lift the cookies on the parchment paper to a cooling rack and let cool completely before serving.

Nutritional Information Per Cookie (assuming 15 cookies in a batch)

Calories 128
Fat 7 g
Saturated Fat 6 g
Cholesterol 5 mg
Sodium 85 mg
Carbohydrates 16 g
Fiber 1 g
Protein 2 g
Vitamin A 1%
Vitamin C 1%
Calcium 4%
Iron 2%
  1. One Response to “Coconut Macaroons”

  2. Looks so delicate and perfect with tea!

    By Joelen on May 20, 2009

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